In a large bowl, mix together the milk, egg yolk and vanilla. Sift together the flour, sugar and salt into the bowl. Add the melted butter and stir until well blended.

Heat a round, smooth 9-inch pan over medium heat until hot. Coat lightly with cooking spray. Pour 1/3 cup of batter into the pan, lift up the pan from the heat and tip to spread the batter to the edges; return to heat. When bubbles form on the top and the edges are dry, flip over with a wide spatula and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.

Place crepe on a plate, fill with ¼ cup raspberry compote, dust with powdered sugar (optional), and serve immediately.

In a saucepan, combine the berries, sugar, and lemon juice. Over medium heat, bring to a simmer, stirring frequently until the sugar dissolves and the berries give up their juices. 

Continue simmering, stirring occasionally, until the juices thicken to a syrupy consistency, about 5 minutes. Remove from the heat. Serve warm with crepes, ice cream, breakfast oatmeal, etc., or cool to room temperature, cover and refrigerate.